Khus Khus Poori | Cooking With Kin #7#

I have been the biggest fan of Gayathri's Cook Spot forever!!! And to have Gayathri herself do a guest post for my Cooking With Kin series is so cool! :-D Her recipes are egg-free, just the way I like it. She's already worked out many egg substitutes successfully! Go on.. have a look at her recipes.

She sent me two recipes & I'm posting them separately. Watch out for the side-dish ...
=======================================================================
When Kavi asked me to do a guest post, I was very happy and accepted immediately. The name of the event was interesting. Cooking with Kin is a series and will feature many bloggers. As a friend and fellow blogger I was very happy that she remembered me. After seeing her blog and her recipes and stepwise pictures, I thought Kavi was a great mom. (Kavi says: Jeeze!! Embarrassing! :D) Then when I read about her, I had to pinch myself because she is a college student doing her CA. Her recipes are easy to follow and her snaps are great. Here are two recipes which I prepared specially for her. We had it for our breakfast and we enjoyed it a lot. Though my daughter didn’t take the gravy, she was so happy with the poori. I saved some dough to make her pooris for dinner also.  The addition of poppy seeds and milk in poori dough gave a nice flavor and the pooris were so light and fluffy. When the dough is prepared in the correct method, the poori doesn’t absorb oil.

Khus Khus Poori

Ingredients:

Flour-1cup

Wheat Flour-2cups

Salt-to taste

Khus Khus/ Poppy Seeds-3tbs

Milk-1/4cup

Oil-For Deep Frying

Procedure:

• In a bowl, add flour, salt and mix well.
• Soak khus khus in warm milk for 15minutes and add it to the flour mixture.
• Add enough water to make firm dough.
• Knead the dough for 5-10minutes until it becomes smooth and soft.
• Divide the dough into lemon sized portions and roll each portion into a ball.
• Heat oil in a pan.
• Roll out each ball into a thin disc applying little oil on the board and pin.
• When the oil is piping hot, drop a disc and with the help of ladle, immerse it into the oil.
• It will start puffing up.
• When fully puffed, flip it to the other side.
• When the bubbling of oil stops, remove the poori from oil and drain on a tissue paper. 
• Serve hot with Peas and Palak Masala or any other side dish.